EOS & NYX - DINING ROOM & LOWER BAR

PHFs within prep table next to cook line with proteins was measured between 57-58*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have unit serviced by contractor. [SA] Facility will use PHFs for a maximum of 4-hours and then dispose of all products in prep table. Small portions will be added. REPEAT VIOLATION. Failure to comply may result in enforcement action. A follow up inspection will be conducted to verify compliance.

Observed employee drinking within the bar area at the time of inspection. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Drain line for the dish washer is inside of floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air-gap into a floor sink or other approved type of receptor.

Shell tags for oysters are being tossed into a binder and not in chronological order. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,663.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

PHFs within prep table next to cook line with proteins was measured between 57-58*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have unit serviced by contractor. [SA] Facility will use PHFs for a maximum of 4-hours and then dispose of all products in prep table. Small portions will be added.

One of the restrooms is out of order at the time of inspection. [CA] Make repairs to the restroom.

1. Dust build up on the fan guards of the walk in. 2. Mold like substance is growing within the caulking around the wash down area. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove old caulking and add fresh silicon.

In the kitchen area, at the handsink across the cookline, the hot water was turned off. Per Chef, the water went out at the sink this morning. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Correct within 24 hours.

1. In the back of house area, at the ware washing area, the upright dishwasher measured at a 157.8°F while actively washing dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Machine was remeasured and it reach 160°F. Dishes were resanitized. 2. In the bar area, at the left undercounter dishwasher, chlorine was measured at 0 ppm while actively washing glassware. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine bottle was replaced, machine was primed, and dishes were resanitized. Chlorine measured at 50 ppm.

In the kitchen area, at the hand sink across the cookline, there was no soap in the dispenser. Note: There is another hand sink located around the corner. Refer to K21 for additional information about the hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In the shared corridor space between the facility and other retail locations, on a speed rack, scallion biscuits were found cooling. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.